• Cooking Time: 40
  • Servings: 8
  • Preparation Time: 10


This first time I made this, everyone was so impressed! It looks so elegant for a party and everyone raves about it and asks me to make it to bring to parties. You can use whatever toppings you would like but I never forget to add my cilantro on top. Easy and Beautiful!

Serve with crackers or tortilla chips or whatever you would like! Enjoy!!!


  • 2 packages (8 oz. size) cream cheese
  • 2 cups shredded Jack cheese or Colby Monterey Jack cheese blend
  • 2 cartons (8 oz size) sour cream
  • 3 eggs
  • 1 cup bottled mild or hot salsa
  • 1 can (4.5 oz. size) diced green chile peppers, drained
  • ***Assorted Toppings***
  • chopped tomato
  • sliced pitted ripe olives
  • chopped green sweet pepper
  • sliced green onions
  • snipped fresh cilantro or parsley


  • Preheat oven to 350.
  • For filling, in a large mixing bowl, beat cream cheese with an electric mixer on medium speed until smooth.
  • Add Jack cheese and 1 carton of sour cream; beat until combined.
  • Add the eggs all at once, beating on low speed just until mixture is combined.
  • Pour filling into a 9" springform pan.
  • Place pan in a shallow baking pan.
  • Bake in a preheated oven for 35-40 minutes or until center of cheesecake appears nearly set when shaken.
  • Place pan on a wire rack.
  • Spoon remaining carton of sour cream onto hot cheesecake.
  • Let stand about 1 minute to soften.
  • Carefully spread over top.
  • Cool cheesecake thoroughly.
  • Cover and refrigerate for at least 4 hours or up to 24 hours before serving.
  • To serve, remove the side of the pan.
  • Sprinkle cheesecake with assorted toppings.

Categories: Appetizer  Dairy  Savory  Spicy  Spread  Tangy  Vegetable 
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